Roll each peeled egg in flour until completely coated.
Divide the sausage meat and make 8 patties.
Lay one egg in the middle of one sausage patty and work the meat up and around the egg until none of the egg shows through. The sausage meat should be fairly evenly distributed so it cooks evenly. You don't want it too thick anywhere.
Do this for all 8 eggs. At this point, if the sausage is too sticky and difficult to work with, put the sausage covered eggs in the refrigerator to firm up a bit.
Beat the one egg with the teaspoon of water in a small bowl.
Put the breadcrumbs into another shallow dish.
Meanwhile, put about 2" of oil into a medium saucepan and heat it to 375ºF. (A thermometer comes in handy here.)
Roll each sausage encased egg in the egg wash then roll in the breadcrumbs to cover.
When the oil is ready, carefully lower each egg into the oil and fry until golden brown and the meat is cooked through, about 5 to 6 minutes. Don't crowd the eggs and try to keep the oil temperature at 350ºF.
Drain on paper towels.
For the best presentation, cut the Scotch in half lengthwise. Or, you can leave them whole, they look like geodes or dinosaur eggs!